Chill and rest are still the classic tips

Yes, you can grill halloumi, too, but the cheese’s texture also makes it ideal for fritters, traybakes and even ‘croutons’Got a culinary dilemma? Email feast@theguardian

Make cordial while the sun shines, how to freeze fruit either whole or pureed, and other useful tips on how best to bottle the flavour of summer

Yeast likes the warmer weather, says our panel of culinary experts, so this weekend try out a focaccia, flatbread or loaf, including the season’s best vegetables and soft herbs

Dips, chips and chicken wings at the ready, set… go!

Granita, semifreddo and parfait are all machine-free – or just buy in some ice-cream and upcycle it into affogato, sundaes or even homemade choc ices

If you find yourself with too many strawberries, try them in a sorbet, or a frangipane, roast them on a barbecue or pair underripe ones with cheese or in a pickle jar

You can keep it as simple as you like or go the extra mile and serve a range of courses

Our panel says lots of dressings are light on oil: honey or yoghurt give texture, nuts the creaminess, or go for a south-east Asian nam pla and lime dressing

New ideas for summer coolers

While your noodles are cooking, mix up a yakisoba, mentsuyu or goma-style dressing, then drain, toss and serve

Freeze raw pastry odds and ends for emergency patching, creating cheesy snacks or making all sorts of pop-in-the-mouth treats

Sunshine and outdoor cooking are the perfect combination, but you don’t need a fancy grill to serve up a feast. Our experts reveal how to keep it simple

Marinate it first, then steam, grill or fry it any way you like, our panel says

A slaw doesn’t have to be a cabbage and carrot number; it can be adapted to suit just about every cuisine

Our panel of culinary experts offers advice on seasonal quiches and tarts with an edge

Char it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuce

What are the best meat- and dairy-free tortilla fillers?

Soups and stews are what the rice-shaped pasta was made for, but it also works in salads and even some sweet dishes

Celebrate spring veg and rustle up irresistible Thai salads by mastering the four key flavour profiles of the country’s cuisine